Description
This Easter Bunny Poke Cake is a delightful and festive dessert perfect for spring celebrations. A moist white cake is baked, then poked with holes and filled with creamy vanilla pudding to create a luscious texture. Topped with fluffy whipped topping, this cake is both visually charming and deliciously satisfying, making it ideal for family gatherings or holiday parties.
Ingredients
Scale
Cake
- 1 box white cake mix (plus ingredients listed on the box)
Pudding Filling
- 1 package (3 oz) instant vanilla pudding mix
- 1¾ cups milk
Topping
- 1 cup whipped topping
Instructions
- Prepare the Cake: Follow the instructions on the white cake mix box to prepare the batter, then pour it into a greased 9×13-inch baking dish and bake as directed until a toothpick inserted comes out clean.
- Cool and Poke: Allow the baked cake to cool slightly, then use the handle of a wooden spoon to poke holes evenly all over the surface of the cake, creating pockets for the pudding.
- Make the Pudding Mixture: In a medium bowl, whisk together the instant vanilla pudding mix and 1¾ cups of milk until the mixture is smooth and starting to thicken.
- Pour Pudding Over Cake: Slowly pour the pudding mixture over the cake, making sure it fills all the holes and seeps into the cake for maximum flavor and moisture.
- Chill the Cake: Place the cake in the refrigerator and let it sit for about 2 hours to allow the pudding to fully set and infuse into the cake.
- Add Whipped Topping: After chilling, spread 1 cup of whipped topping evenly over the surface of the cake to create a fluffy, soft texture reminiscent of a bunny’s tail.
- Serve and Enjoy: Slice the cake into 12 servings and serve chilled for a creamy, sweet dessert perfect for Easter or spring celebrations.
Notes
- Ensure the cake is only slightly warm before poking to prevent breaking the surface too much.
- Use a good quality whipped topping or homemade whipped cream for best taste and texture.
- For added decoration, consider using pastel sprinkles or small candy eggs on top.
- This cake can be prepared a day in advance and kept refrigerated.
- If you prefer a different flavor, you can substitute the vanilla pudding mix with chocolate or butterscotch.
